Difference between revisions of "Potato Cakes"
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* [[oil]], for shallow frying | * [[oil]], for shallow frying | ||
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# Mix all but [[flour]] and [[oil]] together in a large bowl. | # Mix all but [[flour]] and [[oil]] together in a large bowl. | ||
# Form 16 patties using ¼ cup of the mix to about ⅓ inch thick. | # Form 16 patties using ¼ cup of the mix to about ⅓ inch thick. | ||
Latest revision as of 16:21, 11 July 2012
Description
These are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish.
Ingredients
- 4 cups mashed potatoes, warm and plain
- 3 garlic cloves, mashed or garlic, pressed
- ½ cup scallions, cut lengthwise and sliced thinly
- ½ cup fresh flat leaf parsley, chopped finely
- 1 – 2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- flour, for dusting
- oil, for shallow frying
Procedures
- Mix all but flour and oil together in a large bowl.
- Form 16 patties using ¼ cup of the mix to about ⅓ inch thick.
- Use floured hands if necessary.
- Coat each patty with the flour, hitting to knock off any excess of flour.
- Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
- If you need to, you can refrigerate the floured patties to cook off an hour or so later.
